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France Main course

Sea Bass with Crispy Skin in Basil sauce

0
40Min
Easy

Ingredients

-
8 Servings
+

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

4 Mediums
Tomatoes, diced
3 tbsp
Olive oil
8 Cloves
Garlic, finely chopped
8 sprigs
Fresh thyme, chopped
1 piece
bay leaves
2 cubes
MAGGI® Chicken Bouillon Less Salt
1 pinch
Ground Black Pepper
1200 g
Seabass fillets
300 g
fresh basil leaves, chopped
500 mL
Water
200 g
Mushroom, cut into slices
40 g
Lemon juice
20 g
fresh basil leaves, chopped

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Nutrition Value

Information per serving
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Instruction

40 Minutes
Step 1
1 Min
Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.
Step 2
1 Min
Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.
Step 3
1 Min
Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.
Step 4
1 Min
Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.
Step 5
1 Min
Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.
Step 6
1 Min
Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.
Step 7
1 Min
Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.
Sea Bass with Crispy Skin in Basil sauce

Step 1 of 7

Skin and make the tomatoes in to halves. Squeeze them gently to remove the seeds and excess liquid. Place it in a baking dish, then brush the tomatoes with 1 tablespoon of the olive oil and 4 garlic cloves thinly sliced, 4 thyme sprigs and bay leaf; season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper. Bake for 40 mins at 90 °C.

Sea Bass with Crispy Skin in Basil sauce

Step 2 of 7

Marinate the sea bass fillets by brushing them with 1 tablespoon olive oil with a small kitchen brush, 4 thinly sliced garlic cloves, 4 thyme sprigs and season with half cube of MAGGI® Chicken Bouillon Less Salt, finely chopped, and black pepper.

Sea Bass with Crispy Skin in Basil sauce

Step 3 of 7

Dip the fresh basil leaves in boiling water. Immediately remove them and refresh quickly in cold running water, dry thoroughly and transfer to a blender. Add in 1 tablespoon olive oil. Season with black pepper.

Sea Bass with Crispy Skin in Basil sauce

Step 4 of 7

Bring the 500 ml of water to a boil, season with MAGGI® Chicken Bouillon Less Salt cube. Add the chicken stock slowly to the blender to achieve a pouring consistency.

Sea Bass with Crispy Skin in Basil sauce

Step 5 of 7

Cut the mushrooms into 4 pieces and dip in boiling acidic water (lemon juice & water). After which you need to take out and drain thoroughly.

Sea Bass with Crispy Skin in Basil sauce

Step 6 of 7

Score the fish skin to a lozenge shape with a sharp knife. Transfer to a non-stick pan and cook the fish skin side down for 7 mins without turning.

Sea Bass with Crispy Skin in Basil sauce

Step 7 of 7

Place the tomato halves on a serving dish and top with the crispy sea bass fillets. Sprinkle with the mushroom and thin shreds of basil. Pour the sauce around the fish.

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